Texan Ranch Chicken Casserole Recipe

Every time I serve this creamy chicken casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! —Kendra Doss, Smithville, Missouri

Directions

In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.

Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.Yield: 8 servings.

Originally published as Texan Ranch Chicken Casserole in Healthy Cooking
August/September 2009, p55

"Fantastic! Admittedly, I changed the recipe somewhat based on other reviews. Four cups of shredded chicken to make it heartier, two large red peppers but no celery, cream of mushroom instead of cream of celery and added 1/3 cup of chopped pickled jalapenos. My husband isn't a big fan of casseroles but really liked this one. I didn't use the fat-free, low-sodium versions but will try next time, there is plenty of flavor to try that."

I don't know why some reviews say dull and no flavor because with in 5 minutes of hitting the table it was gone. Lots of flavor. Their taste buds must be dead. Loved this and I am making this again tonight. Making 2 this time as they seemed not to get enough last time. LOL

"VERY good!! There are many variations of this recipe. I combined this with another "Southwestern Casserole" from Southern Living Magazine. I added about 2 tablespoons of chopped jalapeno from a can; 2 cloves of garlic; cream of mushroom for the celery soup; 8 corn tortillas - all variations from this recipe. I also used 3+ cups of chicken which was coarsely chopped. I also threw in some sauteed mushrooms that I had leftover."